Having been confined at home for several weeks, I'm craving for a good cheeseburger. Unfortunately, it is really hard to find ready-to-eat hamburger buns in supermarkets where I live, in Japan.Cooking time says 4 hours, but most of it is waiting! Just make sure you're getting started early enough to have your buns ready when it's time to assemble burgers.I found this recipe online and made a few adjustments before my first time baking:- converted all quantities to metric- adjusted for 4 buns- reduced sugarGiving credit where it's due, here's a link to the original: https://www.allrecipes.com/recipe/233652/homemade-hamburger-buns/

There's nothing better than enjoying a hamburger with a proper homemade bun!

These hamburger buns have a soft and chewy texture.The story behind this recipeWhile I was out of rice, I often ate hamburgers as a substitute for bread and noodles (haha). I had been adjusting a bun recipe for a while, so I decided to finalize it this time. I didn't want to crack an egg just for the egg wash, so I minimized it and used the egg from the ingredients.Makes 8 buns using a 3.5-inch round mold. For 4-inch molds, increase the recipe by 1.2 times.

I use this recipe in my business, and people always compliment our hamburger buns. I hope you try it and love it as much as I do.

It's a great idea to make these so you can enjoy them any time of the day.

I made a lot of hamburger steaks, so the next day, I decided to make hamburgers.If you want have a nice, round shape, you can use a circular mold for English muffins (9 cm diameter, 2.5 cm high).If making them by hand, cut thick paper into a cylinder, connect the ends with a stapler, and wrap the entire surface with aluminum foil. (For buns, make it about 10 cm diameter.) Recipe by DUFFYchan

☆Basic Bread Dough☆ Buns Version. In our house, 4 buns are just the right amount for one meal... Made it to the trending list on 06/23/2103!The story of this recipeWhen we make hamburgers at home, we need 4 buns, so I uploaded a recipe with the right amount for that.

I used to make buns with recipes for hard hamburger buns, but I was looking for a softer variation that blends well with the filling. This recipe makes soft and delicious buns without any trouble.Usually there's a lot of rules for baking, but you can make this nice and easy by mixing everything together for primary fermentation, then divide for secondary fermentation. Eat as it is, or toast. The dough will settle down and be firmer from the next day. For 18 after dividing dough into 50 g portions. Recipe by mitesolo

These buns are very soft and delicious, yet they have enough consistency to hold all the ingredients of a fully loaded hamburger. They're nothing like what you find at the supermarket. I invite you to try this recipe and fill these buns with whatever you like.